ArticleFoods (Basel, Switzerland)2022
Comparison of Binding Properties of a Laccase-Treated Pea Protein-Sugar Beet Pectin Mixture with Methylcellulose in a Bacon-Type Meat Analogue.
Article in Foods (Basel, Switzerland), 2022. The graph could read no effect estimate from its abstract, so it casts no vote on the map. Cited by 7 papers.
What it found
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The abstract states no effect estimate the extractor could read, or names no intervention and outcome on the map, so this paper lights no cell and moves no belief. It is still indexed, cited and linked below.
The trial behind it
Trials whose registry record cites this paper, or whose number appears in the abstract. A trial that started after this paper was published is citing it as background, not reporting it.
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Who cites it
7 citing papers in PubMed, 22 citations in OpenAlex.
- Pectin-Protein Complexes: A Design-Oriented Platform for Tailoring Food Texture Modification.Comprehensive reviews in food science and food safety · 2026Review
- Beyond Polysaccharides: Multifunctional Roles of Plant-Derived Conjugates in Sensory Enhancement and Food Quality Improvement.Comprehensive reviews in food science and food safety · 2026Review
- A Comprehensive Review on Innovative Food Gelling Strategies for Sustainable Production of Meat Analogs and Restructured Meat.Gels (Basel, Switzerland) · 2026Review
- The Beneficial Role of Polysaccharide Hydrocolloids in Meat Products: A Review.Gels (Basel, Switzerland) · 2025Review
- Advancements in plant based meat analogs enhancing sensory and nutritional attributes.NPJ science of food · 2024Review
- Soy Protein Isolate Gel Subjected to Freezing Treatment: Influence of Methylcellulose and Sodium Hexametaphosphate on Gel Stability, Texture and Structure.Foods (Basel, Switzerland) · 2024Article
- An Overview of Ingredients Used for Plant-Based Meat Analogue Production and Their Influence on Structural and Textural Properties of the Final Product.Gels (Basel, Switzerland) · 2023Review
Corrections and comments
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Authors and funding
5 authors at 2 institutions in 2 countries.
Funding
No grant is acknowledged in the PubMed record.
Abstract
A bacon-type meat analogue consists of different structural layers, such as textured protein and a fat mimetic. To obtain a coherent and appealing product, a suitable binder must glue those elements together. A mixture based on pea protein and sugar beet pectin (r = 2:1, 25%
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Identifiers
What OpenQuestion holds
Registered trials
Read under generation 80e0d062 · epoch 390. Bibliography from PubMed, PubMed Central and OpenAlex; grants from NIH RePORTER; trial links from ClinicalTrials.gov; estimates, votes and beliefs from the OpenQuestion graph.